Breakfast meets dinner in this play on the Southern favorite.
Yield: Serves 4
4 slices lower-sodium bacon, halved crosswise
3 tablespoons canola mayonnaise
1 tablespoon low-fat buttermilk
1 teaspoon cider vinegar
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
8 frozen whole-grain waffles, toasted
6 ounces thinly sliced, lower-sodium deli chicken breast
8 (1/4-inch-thick) slices ripe tomato
4 Boston lettuce leaves
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels.
2. Combine mayonnaise and the next 5 ingredients (through black pepper) in a small bowl.
3. Spread mayonnaise mixture evenly over 4 waffles. Divide chicken, bacon, tomato, and lettuce evenly among servings. Top with remaining waffles.
Recipe Courtesy of Cooking Light
Photo: John Autry; Styling: Cindy Barr